Category Archives: spring

Up on the new line

It’s been 15 months since we upgraded our dairy and it’s made a big difference for everyone. We have gone from 12 goats up on the line and eight milking cups, to 12 cups with 24 goats up. More space for everyone and a better feeding system – more ergonomic … Continue reading

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A four-eyed focus on Obsalim

We’ve written about Bruno Giboudeau’s, visit and our training and learning with Obsalim in an earlier post and page. Since July, our two interns Maider Haicaguerre, from France, and Eva Zanettini, from Italy, have been undertaking a focussed project using Obsalim … Continue reading

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Delicious! Holy Goat wins again

The 2016 delicious. Produce Awards were held this week at the Pier One Sydney Harbour Hotel. We couldn’t make it to the affair, attended each year by the who’s who of small, sustainable production, and those who support, sell and cook … Continue reading

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Producing, Employing, Sustaining, Conserving … and it’s a Farm

We were proud to host a recent farm field day at Sutton Grange and on our property last month. The focus was on biodiversity and production, and how it is possible to manage the land for the benefit of both of these elements; to … Continue reading

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More than gut instinct

We have been managing our farm at Sutton Grange for over 17 years now. Before that we’d spent many years developing our apprenticeships with dairy goats, both in Australia and overseas. We are still learning. It’s very exciting to see … Continue reading

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Sunday arvo on the farm

It’s been a while since we posted a blog, but things have been busy on the farm. Sundays are no different. A typical Sunday at Holy Goat involves milking early morning and afternoon (just like every other day) cheesemaking (just like every other … Continue reading

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La Luna, Holy Goat’s Holy Grail

Our La Luna is the best known and most rewarded and awarded of the Holy Goat cheeses.  And who better to rely on for its successful evolution than a nun? Mother Noella Marcellino is known in cheese making circles as … Continue reading

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Spring and Rejuvenation

La Primavera, Spring, and thoughts turn to rejuvenation, renewal and regrowth; to new life and productive times ahead. At Holy Goat, Spring starts in August as we welcome the new kids, but they’re not the only rejuvenation taking place on the … Continue reading

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Cheesemaking – the Science, and the Art

Our goats have flourished in the spring conditions and milk production reached an all-time high this month. Last month 8400 litres poured into the vat, compared to 5600 litres last spring, and 4200 litres the year before that. But it’s not … Continue reading

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All in a Weekend’s Work

It’s 5.15am on any Saturday (and some Sundays) and you’ll find our ‘market car’ with its cargo of Holy Goat cheese, lovingly packed and refrigerated, on it’s way an accredited Farmers’ Market in Melbourne, or perhaps closer to home at … Continue reading

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